Pumpkin Bread Pudding With Pecans Recipes

PUMPKIN BREAD PUDDING WITH PECANS

Pumpkin Bread Pudding with Pecans image

This pumpkin bread pudding with pecans couldn't be much easier - using canned pumpkin speeds things up, but use fresh pumpkin puree if you have it. Top with caramel sauce and ice cream!

Provided by JONILEWIS

Categories Fruits and Vegetables Vegetables Squash

Time 1h5m

Yield 12

Number Of Ingredients 11

Ingredients

1 (8 ounce) loaf French bread, torn into bite-sized pieces
2 ½ cups whole milk
2 cups pumpkin puree
2 cups white sugar
3 eggs
1 tablespoon vanilla extract
1 tablespoon orange flavoring
1 teaspoon pumpkin pie spice
2 cups chopped pecans
1 cup golden raisins
1 stick butter, melted

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Put torn French bread into a bowl. Mix milk and pumpkin puree together in a separate bowl and pour over French bread. Let soak until moistened, about 5 minutes.
Mix sugar, eggs, vanilla extract, orange flavoring, and pumpkin pie spice together in a bowl. Pour into bread mixture and stir. Fold in pecans and raisins.
Place butter in a 9x13-inch baking pan and put into the preheated oven, about 5 minutes. Remove pan from oven when butter has melted and spoon in bread mixture.
Bake in the hot oven until pudding is firm in the middle and edges are brown and crisp, 35 to 45 minutes.

Nutrition Facts : Calories 487.3 calories, Carbohydrate 63.4 g, Cholesterol 71.9 mg, Fat 24.2 g, Fiber 4 g, Protein 8.1 g, SaturatedFat 7.5 g, Sodium 315.7 mg, Sugar 46.5 g

PUMPKIN BREAD PUDDING WITH PECANS

Pumpkin Bread Pudding with Pecans image

Although I like traditional pumpkin pie, everyone needs a change now and then. Try this new twist on an old favorite, whether it's for a holiday or just for a cozy night at home.

Provided by Kim19068

Categories Dessert

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

1 baguette, diced
1 cup pecans, toasted
2 1/2 cups half-and-half
3/4 cup pumpkin puree
1 1/4 cups sugar (optional)
1/2 cup brown sugar
5 eggs
1 teaspoon pure vanilla extract
2 teaspoons cinnamon, ground
1 teaspoon ginger, ground
1 tablespoon crystallized ginger
1/2 teaspoon nutmeg, ground
1/2 teaspoon allspice, ground

Steps:

Line a 10-inch springform pan with foil. Place diced bread and toasted pecans in foil-lined pan, mix, and set aside.
In a medium-size bowl, mix half-and-half, pumpkin, and 3/4 cup sugar.
Add brown sugar, eggs, vanilla, cinnamon, ground and crystallized ginger, nutmeg, and allspice. Pour over the bread and mix well.
Let stand for about 20 minutes, while preheating oven to 350.
Mix again before placing in oven.
Bake for 45 minutes, or until a knife inserted in the center comes out clean To serve, slice pudding into individual servings.
Sprinkle each with about 2 teaspoons of sugar and caramelize the sugar with a propane torch.
If you do not have a torch available, serve warm with softly whipped cream.

Nutrition Facts : Calories 302.2, Fat 15.6, SaturatedFat 5.1, Cholesterol 106.8, Sodium 283.9, Carbohydrate 33.2, Fiber 2.3, Sugar 9.7, Protein 8.4

PUMPKIN BREAD PUDDING

Pumpkin Bread Pudding image

Old-fashioned but never out of style, I got this favorite pumpkin recipe from an elderly aunt. -Lois Fetting, Nelson, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

4 cups cubed day-old whole wheat bread
1/2 cup chopped dates or raisins
1/3 cup plus 2-1/2 tablespoons chopped pecans, divided
2 cups whole milk
1 cup canned pumpkin
2 large eggs, separated
2/3 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
Half-and-half cream or whipped cream, optional

Steps:

Preheat oven to 350°. Combine bread cubes, dates and 1/3 cup pecans; place in a greased 2-qt. shallow baking dish. , In a bowl, combine the milk, pumpkin, egg yolks, brown sugar, cinnamon, nutmeg, salt and cloves. In a small bowl, beat egg whites until stiff; fold into pumpkin mixture. Pour over bread cubes and toss gently. Sprinkle with remaining nuts. , Bake, uncovered, until a knife inserted in the center comes out clean, 1 hour. Serve warm or chilled with cream if desired.

Nutrition Facts : Calories 261 calories, Fat 10g fat (2g saturated fat), Cholesterol 61mg cholesterol, Sodium 226mg sodium, Carbohydrate 41g carbohydrate (30g sugars, Fiber 3g fiber), Protein 7g protein.

EASY PUMPKIN BREAD PUDDING

Easy Pumpkin Bread Pudding image

Easy pumpkin bread pudding with wheat bread. Serve with whipped cream.

Provided by spyseoflife

Categories Fruits and Vegetables Vegetables Squash

Time 1h5m

Yield 8

Number Of Ingredients 11

Ingredients

cooking spray
6 cups cubed whole wheat bread
2 cups fat free half-and-half
1 (15 ounce) can pumpkin puree
1 ½ cups white sugar
3 eggs, lightly beaten
½ cup raisins
½ cup chopped pecans
3 tablespoons butter, melted
2 teaspoons pumpkin pie spice
1 teaspoon grated orange zest

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish with cooking spray.
Place bread cubes in the greased baking dish. Pour half-and-half on top.
Mix pumpkin puree, sugar, eggs, raisins, pecans, butter, pumpkin pie spice, and orange zest together in a large bowl. Pour over the bread.
Bake in the preheated oven until middle is set and edges are golden, 50 to 60 minutes.

Nutrition Facts : Calories 436.7 calories, Carbohydrate 71.7 g, Cholesterol 84.3 mg, Fat 13.9 g, Fiber 5.2 g, Protein 10.2 g, SaturatedFat 4.7 g, Sodium 443.2 mg, Sugar 50.9 g

PUMPKIN BREAD PUDDING WITH PRALINE PECAN SAUCE

Pumpkin Bread Pudding With Praline Pecan Sauce image

Make and share this Pumpkin Bread Pudding With Praline Pecan Sauce recipe from Food.com.

Provided by db74105

Categories Dessert

Time P1DT1h

Yield 10-12 serving(s)

Number Of Ingredients 15

Ingredients

5 large eggs
1 (29 ounce) can pumpkin
1 1/2 cups milk
1 cup granulated sugar
1 1/2 tablespoons cinnamon
1 teaspoon salt, I use sea salt
1 tablespoon nutmeg
1 teaspoon vanilla extract
1 loaf French bread, cut into 1-inch cubes about 10 cups
praline sauce
1 cup pecans
1 1/2 cups brown sugar
1/2 cup butter
1 tablespoon corn syrup
1 teaspoon vanilla extract

Steps:

Bread Pudding.
1. Wisk together eggs and then add the next 8 ingredients. Stir in bread cubes and seal the bowl with plastic wrap. Cool over night.
2. Preheat oven to 350. Pour mixture into a greased 13 X 9" pan. Cover with foil and bake for 35 minutes. Uncover and continue to bake for 15 minutes.
Praline Sauce.
1. Heat pecans in a skillet over medium-low heat, stiring often for 3 to 5 minutes. Until lightly toasted and fragrant. remove pecans from skillet.
2. Cook brown sugar, butter and corn syrup over medium heat, stirring occasionally until sugar is dissolved. This takes 3 or 4 minutes. Remove from heat and stir in pecans and vanilla.
3. Pour over bread pudding while hot, hopefully bread pudding is hot and put in oven until the sauce begins to bubble.

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